Flavonoids May Decrease Cancer Risk in Smokers

HELSINKI, Finland —Researchers suggested diets rich in flavonoids may decrease pancreatic cancer risks in male smokers not consuming supplemental vitamin E and/or beta-carotene. The researchers examined the association between consumption of flavonoids and flavonoid-rich foods and the development of pancreatic cancer with the a-Tocopherol, Beta-Carotene Cancer Prevention Study cohort (Can Epid BioMark Prev 2008;17(3):553-62). Out of the 27,111 healthy male smokers, 306 developed exocrine pancreatic cancer during follow-up (1985 to 2004). Flavonoid intake was not significantly associated with pancreatic cancer; however, pancreatic cancer risks were decreased in association with flavonoid intake not supplemented with vitamin E and/or beta-carotene in participants randomized during the trial to placebo.

Share this article: Email, Slashdot, Digg, Del.icio.us, Yahoo!MyWeb, Windows Live Favorites, Furl
Add this article feed to: RSS, My Yahoo, Newsgator, Bloglines